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Birthday Cake Babka

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  • Total Time: 2-3 hours
  • Yield: 3 medium babkas

Ingredients

Units

For the dough:

  • 1 Tbsp dry active yeast
  • ⅓ cup + ½ tsp sugar
  • ½ cup lukewarm water
  • 4 ½ cups unbleached all-purpose flour
  • 2 tsp vanilla
  • ½ cup whole or 2% milk (or almond milk)
  • ¾ cup (1 ½ sticks) unsalted butter (or margarine), melted
  • 2 eggs

For the filling:

  • 12 ounces cream cheese, softened
  • ¾ cup confectioners’ sugar
  • 1 tsp vanilla
  • ⅛ teaspoon baking powder
  • pinch of salt
  • ¼ cup colored sprinkles (it is best to use jimmies or oblong sprinkles, not round (nonpareil) sprinkles)

For the crumb topping:

  • ¼ cup sugar
  • ⅓ cup packed brown sugar
  • ½ cup (1 stick) unsalted butter, melted
  • 1 ⅓ cups unbleached all- purpose flour
  • 2 Tbsp colored sprinkles

For the frosting:

  • 3 cups confectioners’ sugar
  • 5–6 Tbsp milk
  • pinch of salt

Instructions

  1. To make the dough: Place the yeast and ½ teaspoon sugar in a small bowl. Add the lukewarm water and stir gently to mix. Set aside until foamy, 5-10 minutes.
  2. In a stand mixer fitted with a dough hook, mix together the flour, ⅓ cup sugar, and 2 teaspoons vanilla.
  3. In a medium saucepan, scald the milk (bring almost to a boil, until milk is just simmering). Allow to sit for 1 minute to cool just slightly.
  4. With mixer on low, add the water-yeast mixture, milk and melted butter. Add eggs one at a time. When the dough begins to come together, after 2-3 minutes, turn off mixer and scrape down the sides. Raise the speed to high and mix for another 5-10 minutes, until the dough is shiny and elastic.
  5. Place dough in a greased bowl with a damp towel on top. Allow to rise until it has doubled, about 1-2 hours.
  6. While dough is rising, make the filling and the topping.
  7. To make the filling: Beat the softened cream cheese, powdered sugar, 1 teaspoon vanilla, baking powder, and salt. Fold in the sprinkles.
  8. To make the crumb topping: Combine the sugars in a small bowl. Stir in the melted butter and the flour.  Add the sprinkles and combine using fingers.
  9. To form the babkas: Prepare three 8 ½ x 4 ½-inch greased loaf pans.
  10. Cut the dough into three equal parts (use a food scale for precision). Roll out one part into a rectangle. Spread with one-third of the cream cheese filling and roll up along the shorter side (to create more swirls inside).
  11. Once the dough is formed into a swirled log, cut it straight down the middle so the filling is exposed. Cut ½ inch off each end. Layer each cut piece on top of one another and twist. Place in a greased loaf pan. Repeat with the other two pieces of babka dough.
  12. Lightly drape a kitchen towel over the top of the pans. Allow to rise another 30 minutes. Preheat oven to 350°F while the dough rises.
  13. Before baking, sprinkle one-third of the crumb topping onto each babka. Bake for 30-35 minutes. The edges should be slightly brown and the middle should be slightly doughy.
  14. Allow to cool for 5-10 minutes. Using a butter knife, loosen sides of the babkas from the pans and place on top of parchment wire rack to cool. Place babkas on a platter.
  15. To make the frosting: Combine confectioners’ sugar, milk and salt in a bowl. Drizzle on top of each babka.
  • Author: Shannon Sarna
  • Prep Time: 30 minutes + 1-2 hours rise
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://www.myjewishlearning.com/the-nosher/babka-just-got-even-better/